Careme Recipes

Ingredients

• Simple Truth™ Natural Whole Leg of Lamb Semi-Boneless 1 lb $5.99 sale (reg. $9.99) per lb
• Organic Butternut Squash ~1 lb (about 3–4 cups, 1-inch cubes) $1.99/lb
• Organic Jumbo Yellow Onion 1 medium, cut into wedges $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Baby Dill 2–3 Tbsp chopped $2.49 (0.5 oz)
• Olive oil 2 Tbsp
• Lemon 1 (zest + 2 Tbsp juice)
• Plain Greek yogurt 1/2 cup
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Kosher salt & black pepper to taste
• Optional: honey or maple syrup 1 tsp (for the sauce)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment. Pat lamb dry.
2. Season: In a bowl mix olive oil, garlic, cumin, smoked paprika, 1 tsp salt, and plenty of black pepper. Rub all over the lamb.
3. Build the pan: Toss squash cubes and onion wedges with a drizzle of oil, a pinch of salt, and pepper. Spread on the sheet pan and nestle lamb among the vegetables (keep veg in a single layer for browning).
4. Roast: Roast 25–35 minutes, tossing veg once halfway, until lamb is 135°F (medium-rare) to 145°F (medium) and squash is caramelized and tender. (If veg finishes first, pull it to a bowl and keep warm while lamb finishes.)
5. Sauce: Stir yogurt with lemon zest, lemon juice, chopped dill, a pinch of salt, and optional honey/maple for balance.
6. Rest & serve: Rest lamb 8–10 minutes, then slice thinly. Plate lamb with roasted squash/onions and drizzle generously with dill-yogurt sauce.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (cooked/cleaned; pick meat as you eat, or pick ahead) $7.99 sale (reg. $16.99) per lb
• Organic Lacinato Kale 1 bunch, stems removed, thinly sliced $2.79 (1 ct)
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced $1.99 (3 ct)
• Lemon 1 (zest + 3 Tbsp juice)
• Butter 2 Tbsp
• Olive oil 1 Tbsp
• Crushed red pepper flakes 1/4 tsp (optional)
• Dry white wine or chicken/veg broth 1/4 cup
• Kosher salt & black pepper to taste
• Optional side: crusty bread or cooked rice Enough for 2

Instructions

1. Prep: Heat oven to broil. If using whole cooked crab, crack claws/legs so heat can penetrate; set on a foil-lined sheet pan. Zest and juice the lemon.
2. Broil the crab: Melt butter and mix with половина the garlic, lemon zest, 1 Tbsp lemon juice, black pepper, and a pinch of salt. Spoon over crab. Broil 4–6 minutes until sizzling and very hot.
3. Sauté the kale: While crab broils, heat olive oil in a large skillet on medium-high. Add remaining garlic (and red pepper flakes if using) and cook 30 seconds until fragrant.
4. Steam-braise: Add kale, 1/2 tsp salt, and the wine/broth. Toss and cover 2–3 minutes until wilted. Uncover and cook 1–2 minutes to reduce liquid; finish with remaining lemon juice and pepper to taste.
5. Serve: Pile garlicky kale onto plates. Set hot crab alongside and spoon any pan/broil juices over everything. Add bread/rice to soak up the lemon-garlic butter.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 1 lb, thinly sliced $1.99 sale (reg. $3.79) per lb
• Organic Ginger Root 1 Tbsp freshly grated $3.99/lb
• Organic Baby Bok Choy 1 lb, chopped (separate stems and leaves) $2.99/lb
• Simple Truth Organic® Snap Peas 1 (8 oz) bag $4.99 (8 oz)
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Soy sauce 3 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Honey or brown sugar 2 tsp
• Sesame oil 1 tsp
• Neutral oil (avocado/canola) 1–2 Tbsp
• Cornstarch 2 tsp
• Water 1/3 cup
• Optional side starch: cooked rice 1–1½ cups cooked for 2 (or cauliflower rice if preferred)
• Optional garnish: sesame seeds, sliced scallion as desired

Instructions

1. Prep: If serving with rice, start it first. Slice pork thinly across the grain. Chop bok choy, keeping stems separate from leaves. Grate ginger; mince garlic.
2. Quick sauce: Stir soy sauce, vinegar, honey, sesame oil, cornstarch, and water until smooth; set near the stove.
3. Sear pork: Heat 1 Tbsp neutral oil in a large skillet or wok on high. Add pork in a single layer (work in 2 batches if needed) and sear 1–2 minutes per side until just cooked; transfer to a plate.
4. Aromatics + veg: Add a touch more oil if pan is dry. Add onion, ginger, and garlic; stir 30 seconds. Add bok choy stems and snap peas; stir-fry 2–3 minutes until crisp-tender.
5. Finish: Add bok choy leaves and cook 30–60 seconds to wilt. Return pork to the pan, pour in the sauce, and toss 30–60 seconds until glossy and thickened. Add a splash of water if it gets too tight.
6. Serve: Spoon over rice (or alongside). Garnish with sesame seeds/scallion if you have them.